Spanish Potatoes with Garlic and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), small
- 1 teaspoon salt
- 6 cloves garlic
- 1 onion (s)
- 1 red pepper (s)
- 1 bell pepper (s), green
- 1 chilli pepper (s), hot or mild
- 0.5 teaspoon ½ Pimentón de la Vera
- salt and pepper
- 1 teaspoon herbs, Mediterranean, dried
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash the potatoes very well and brush them thoroughly. Then cook in salted water until cooked through. Depending on the size of the potatoes, this takes about 30 minutes.
- In the meantime, core the peppers and cut very finely. Also cut the garlic and onion very finely. Remove the kernels of the hot chilli pepper, if you like to eat very hot, leave them on. Then chop these very finely.
- Heat the oil and let the vegetables turn to glass. Add the spices and herbs.
- When the potatoes are cooked, drain them and put them in a bowl. Pour the ingredients from the pan over the potatoes and serve immediately.
- These potatoes are ideal as a side dish. But they also taste very good without meat.
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